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Moroccan-style ham hock

Method

  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic, onion, carrot, potato and celery until tender, stirring now and again.
  • Then add the ground spices and chilli paste. Briefly cook to toast, continually stirring.
  • Add the ham hocks, tomatoes and ground pepper with enough to stock to cover. Put the lid on and bring to the boil. Then turn the heat right down and gently simmer for about 45 mins until the ham is tender, stirring now and again.
  • When ready, remove the hocks and when cool enough to handle, shred the meat and remove any fat and sinew.
  • Then return the shredded ham to the soup, together with the cannellini beans, chickpeas, chopped coriander and parsley, and preserved lemon, with more stock if needed. Gently cook for about 10 mins to warm through, skimming the top as you do so. Taste for seasoning.
  • Serve with warm pita bread on the side and, if you like, a dollop of yoghurt on top.

Ingredients

  • olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 1 large potato, diced
  • 2-3 celery stalks, diced
  • 1 heaped tspn ground turmeric
  • 1 heaped tspn ground cumin
  • 1 tspn paprika
  • 2 tbsp harissa (or any other chilli paste)
  • 2-3 smoked ham hocks 
  • 1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 2-3 litres chicken stock
  • 1 can cannellini beans, drained & rinsed
  • 1 can chickpeas, drained & rinsed
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh parsley
  • 2-3 pieces preserved lemon, rind finely sliced & flesh discarded

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm